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Chicken Enchilada Foldovers

Chicken Enchilada Foldovers

  • Prep

  • Ready In

Pillsbury(R) Pizza Crust

Four easy ingredients, and you've got dinner! Wrap a spicy chicken filling with pizza crust.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 1192 mg
  • 48%

Based on a 2,000 calorie diet


  1. Heat oven to 425 degrees F. Lightly spray cookie sheet with cooking spray.
  2. In medium bowl, mix chicken and 1/2 cup of the enchilada sauce.
  3. Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x10-inch rectangle; cut into 4 (7x5-inch) rectangles. Spoon about 1/3 cup chicken mixture onto half of each rectangle, spreading to within 1/2 inch of edge. Sprinkle 2 tablespoons cheese over each.
  4. Fold dough in half over filling; press edges firmly with fork to seal. Prick tops with fork.
  5. Bake 10 to 12 minutes or until golden brown.
  6. Meanwhile, heat remaining enchilada sauce until hot. Serve with foldovers for dipping.
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Sarah Jo

This is a great way to use leftover rotisserie chicken or even leftover taco meat from the night before. This recipe also works with refrigerated crescent rolls or whomp biscuits. Freezes well.


I added corn and black beans. mmmm


I just saw this and thought I'd try it for a quick lunch using some leftover chicken - I love the simplicity of the ingredients and preparation, and it was a perfect lunch solution. I chopped and sauteed some white onions while prepping the pizza dough, and added them to the cheese - just like our local Mexican restaurant does with their enchiladas.